Daikon
Daikon | |
---|---|
Raphanus sativus | |
Subspecies | R. sativus subsp. longipinnatus |
Cultivar group | White radish |
Origin | North China[1] |
Hanyu Pinyin càitóu | | |
Southern Min | ||
---|---|---|
Hokkien POJ | chhài-thâu |
Transcriptions | |
---|---|
Revised Romanization | waemu |
McCune–Reischauer | waemu |
Transcriptions | |
---|---|
Romanization | daikon |
Daikon
Names
In culinary contexts, daikon (
The vegetable's
In mainland China and Singapore, the calque white carrot or misnomer carrot is sometimes used, owing to the similarity of the vegetables' names in Mandarin and Hokkien. This variant inspired the title for a popular guidebook on Singaporean street food, There's No Carrot in Carrot Cake, which refers to chai tow kway, a kind of cake made from daikon.[11]
In
In Hong Kong, the misnomer turnip is also used. This name lends its name to the dish "turnip cake."[14]
Varieties
Several nonwhite varieties occur. The Cantonese lobak, lo pak, etc., sometimes refer to the usual Chinese form but is also applied to a form of daikon with a light green coloration of the top area of the root around the leaves. The Korean radish, also called mu, has a similar pale green shade halfway down from the top and are generally shorter, stouter, and sturdier, with denser flesh and softer leaves. Both are often spicier than the long white radishes.[citation needed]
The
-
A radish growing in China
-
Sliced watermelon radish
-
Professor Vladimir Zuev displays a new daikon variety Kuz hadyasi in Uzbekistan
Cultivation
The Chinese and Indian varieties tolerate higher temperatures than the Japanese ones. These varieties also grow well at lower elevations in East Africa. If moisture is abundant, it can grow quickly; otherwise, the flesh becomes overly tough and pungent.[15] The variety Long White Icicle is available as seed in Britain and will grow very successfully in Southern England, producing roots resembling a parsnip by midsummer in good garden soil in an average year.[citation needed]
The roots can be stored for weeks without the leaves if lifted and kept in a cool, dry place. If left in the ground, the texture tends to become woody, but the storage life of whole untreated roots is not long.[clarification needed]
Certain varieties of daikon can be grown as a winter cover crop and green manure. These varieties are often named "tillage radish" because the plant grows a huge, penetrating root that effectively performs deep cultivation. The roots bring nutrients lower in the soil profile up into the higher reaches and are good nutrient scavengers, so they are good partners with legumes instead of grasses; if harsh winters occur, the root will decompose while in the soil, releasing early nitrogen stores in the spring.[citation needed]
Uses
Culinary
Japan
In Japan, many types of pickles are made with daikon roots, including
China
In Chinese cuisine,
India
In
Vietnam
In Vietnamese cuisine, sweet and sour pickled daikon and carrots (củ cải cà rốt chua or đồ chua) are a common condiment in bánh mì sandwiches.[23]
Philippines
In the Philippines, the sour stew sinigang may include daikon. Daikon is known locally as labanos.
Pakistan
In Pakistani cuisine, the young leaves of the daikon plant are boiled and flash-fried with a mixture of heated oil, garlic, ginger, red chili, and various spices. The radish is eaten as a fresh salad, often seasoned with either salt and pepper or chaat masala. In Punjab province, daikon is used to stuff pan-fried breads known as paratha. Daikon's seed pods called moongray in local languages, are also eaten as a stir-fried dish across the country.
Bangladesh
In Bangladesh, fresh daikon is often finely grated and mixed with fresh chili, coriander, flaked steamed fish, lime juice, and salt. This light, refreshing preparation served alongside meals is known as mulo bhorta.
Taiwan
In Taiwanese cuisine both the root and the stems/leaves of the daikon are consumed.[24]
South Korea
In South Korea, daikon radish is often used in kimchi, a traditional fermented dish. Kimchi is most commonly eaten as a side dish with rice, among other dishes. It is most commonly made with daikon radish, carrots, scallions, and other easily fermented vegetables.
General
Fermenting radish normally releases a strong and noxious smell like bad flatulence or rotting cabbage.[25][unreliable source?]
-
Chai tow kway, stir-fried cubes of radish cake
-
Japanese mizuna and daikon salad
-
Mohn la jin, Burmese pickled radish
-
Buri daikon, Japan
-
Daikon oden in Kyoto, Japan
Nutrition
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 76 kJ (18 kcal) |
4.1 g | |
Sugars | 2.5 |
Dietary fiber | 1.6 g |
0.1 g | |
0.6 g | |
Niacin (B3) | 1% 0.2 mg |
Pantothenic acid (B5) | 3% 0.138 mg |
Vitamin B6 | 3% 0.046 mg |
Folate (B9) | 7% 28 μg |
Vitamin C | 24% 22 mg |
Minerals | Quantity %DV† |
Calcium | 2% 27 mg |
Iron | 2% 0.4 mg |
Magnesium | 4% 16 mg |
Manganese | 2% 0.038 mg |
Phosphorus | 2% 23 mg |
Potassium | 8% 227 mg |
Sodium | 1% 21 mg |
Zinc | 1% 0.15 mg |
Other constituents | Quantity |
Water | 94.6 g |
†Percentages estimated using US recommendations for adults,[26] except for potassium, which is estimated based on expert recommendation from the National Academies.[27] |
Raw daikon is 95% water, 4%
Agricultural use
Tillage radish leaves behind a cavity in the soil when the large taproot decays, making it easier for the following year's crops, such as potatoes, to bore deeper into the soil. Potatoes grown in a rotation with tillage radish do not experience growth restrictions associated with having a shallow hardpan soil, as the tillage radish can break the hardpan, making the transfer of water and other important nutrients much easier for the root system.[28]
Nutrient retention is another important feature of tillage radish. The large taproot is used to retain macro- and micro-nutrients that would otherwise have the potential to be lost to leaching during the time when the field would otherwise be left empty. The nutrients from the root become readily available for the following year's crop upon the decay of the radish, which can boost yields and reduce fertilizer costs.[28]
Daikons are also used as a forage worldwide. As a forage, they also have the side benefit of weed suppression. Although used elsewhere for much longer, daikon as a forage is a recent introduction in Massachusetts field practice.[29]
Other use
Daikon is used in preparing metal surfaces for chemical patination, for example, under the Rokushō process.[30]
See also
References
- ^ Collins, Theophilos; Goodwin, Katie (1997). "Radish" (PDF). Hamilton College: Food for Thought: 1.
- ^ "daikon". Oxford Advanced Learner's Dictionary. Retrieved 2021-07-28.
- ^ "mooli". Oxford Advanced Learner's Dictionary. Retrieved 2021-07-28.
- ^ ISBN 1-56836-017-7.
- ^ Oxford English Dictionary, 3rd ed. "mooli", n." Oxford University Press (Oxford), 2002.
- ^ The Oxford English Dictionary, for instance, provides an entry for mooli, and only mentions daikon as its synonym in Japanese contexts.[5]
- ^ "Mooli". Cambridge Dictionary. Archived from the original on 2015-09-11. Retrieved 9 March 2021.
- ^ Larkcom and Douglass divide the term "oriental radish" into two categories, which they label "white mooli types" and "coloured types."[4]
- ^ a b Robert Bailey Thomas. The Old Farmer's Almanac. p. 28.
- ^ "Raphanus sativus L. (Longipinnatus Group)". Multilingual Multiscript Plant Name Database.
- ISBN 978-981-08-2865-3. Retrieved 5 April 2013.
- ^ a b Natural Resources Conservation Service. Plants Database. "Plant Fact Sheet: Oilseed Radish, Raphanus sativus L.". United States Dep't of Agriculture, 2012. Accessed 22 June 2014.
- ^ Natural Resources Conservation Service. Plants Database. "Plant Guide: Oilseed Radish, Raphanus sativus L.". United States Dep't of Agriculture, 2012. Accessed 22 June 2014.
- ^ Cummings, Patrick J., and Hans-Georg Wolf. A Dictionary of Hong Kong English: Words from the Fragrant Harbor (p. 178). 1st ed., Hong Kong University Press, 2011.
- ISBN 978-90-5782-147-9.
mooli africa growing.
- ^ a b c d Itoh, Makiko (2015-12-18). "Daikon: The great radish of Japan". The Japan Times. Retrieved 2021-02-01.
- ^ Gordenker, Alice (2015-11-28). "Why do we need a little bit on the side?". The Japan Times. Retrieved 2020-08-01.
- ^ Example photograph of the technique: "The Art of Katsura-muki with the versatile Japanese Daikon Radish". ikisho blog. 2018-09-03. Retrieved 2020-08-01.
- ^ "Recipe – momiji-oroshi" レシピ 基本技法 日本料理 もみじおろし [Recipes – Basic – Skills – Japanese cuisine – Momiji-oroshi]. Tsujicho recipes (in Japanese). The Tsuji Group. Retrieved 2020-08-01.
- ISBN 978-1843093428.
- ^ "5 Easy Mooli Recipes & Daikon Health Benefits". Honest Food Talks. 2020-01-22. Retrieved 2020-11-01.
- ^ "errorpage". www.sanjeevkapoor.com. Archived from the original on 2011-08-08. Retrieved 2011-08-07.
- ^ "Gia Chanh". www.chanphuocliem.com.
- ^ Tchea, Michelle. "From stir-fries and pies to pickles: White radish has you covered". sbs.com.au. SBS. Retrieved 1 June 2023.
- ^ "How to combat odor from pickled radishes". Retrieved 2018-07-30.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- )
- ^ a b "Tillage radish cover crop - tips to maximize its benefits". deltafarmpress.com. 15 September 2015. Retrieved 2016-12-01.
- S2CID 88990719.
- ^ Sugimoro, Eitoku (2004). "The Foundation of Japanese Patinas". Ganoksin. Retrieved 2023-02-26.